Our next installment of Trainer Tidbits is brought to you by FitRec Personal Trainer, Joshua Szopinski. Josh wants to share a recipe that is extremely versatile, quick and easy to put together. Here is Josh’s explanation behind this “go-to” recipe.
I am going to be strictly honest with you.
I do love to cook! My parents have always told me that learning to cook is how you are going to impress your future wife and kids! SOOOO I started learning how to cook when I was younger!
However, I’m also going to be real for a moment here. If the recipe takes longer than 30 minutes, it does not exist in my recipe book except on that rare occasion that I am not working and have absolutely no errands to run (which you can pretty much guess is a rare occurrence).
I work and, when I’m on kitchen duty, I need it to be fast yet something everyone likes – while being healthy to some degree. I always look at different recipe books, magazines, and you name it! It can really inspire you and give you some good ideas!
I came across this recipe in a Cooking Light Magazine and it has been a hit. I mess with the flavors a little bit here and there to change it up, but I stick mainly to the main recipe. This is an easy recipe to make organic if your trying to go that route too!
Please try out this recipe and tell me what you think about it! I love to hear how people make recipes their own!
One-Pot Pasta with Spinach and Tomatoes
Cooking time is approx: 30 mins
1-tablespoon olive oil
1-cup yellow onion chopped
6 garlic cloves, finely chopped
1/2 – teaspoon of dried oregano
1/2 – teaspoon of salt
10 ounces of fresh spinach
1-ounce (1/4 cup) Parmesan cheese grated
1 (14.5 – ounce) can unsalted petite diced tomatoes,
1 and a 1/2 cups of unsalted chicken stock
8 ounces of whole grain spaghetti or
- Heat a large saucepan or Dutch oven (cooking pot) over medium high heat. Add oil and swirl to coat.
- Add onion and garlic to the pan and sauté. Until the onion starts to brown a little bit.
- Add tomatoes, chicken stock, oregano, and pasta in that order. Bring to a boil.
- Stir in the noodles making sure that they are submerged in the liquid.
- Cover, reduce heat to medium-low, I usually cook it for about 8-9 minutes or until the pasta is tender
- Uncover; sprinkle in salt and stir.
- Add in spinach but in small batches, continue stirring until the spinach wilts. Remove from the heat and let stand for a few minutes. Sprinkle the cheese when served. (Note: I love adding some crushed red pepper on top of mine instead of the parmesan cheese, I like to have some spice with this dish)